With frozen puff pastry sheets and leftover cooked chicken, these irresistible turnovers are a snap to make for dinner.
Recipe tags: gravy mix, moderate difficulty, dinner, roast
| 1 pkg | Southeastern Mills® Peppered Gravy Mix |
| 2 Tbsp | butter |
| 1 | onion, diced |
| 2 | cloves garlic, minced |
| 1 Tbsp | finely chopped fresh rosemary |
| 1 Tbsp | finely chopped fresh thyme |
| 5 oz | spinach |
| ¼ tsp | each salt and pepper |
| 1 cup | shredded cooked chicken |
| 1 cup | shredded Monterey Jack cheese |
| ⅓ cup | grated Parmesan cheese |
| 1 | egg |
| 2 sheets | pre-rolled puffed pastry (10-inch sheets) |
Preheat oven to 400°F. Prepare Peppered Gravy Mix according to package directions; set aside.
Melt butter in skillet set over medium heat; cook onion, garlic, rosemary and thyme for 3 to 5 minutes or until softened.
Stir in spinach, salt and pepper; cook for 2 to 3 minutes or until wilted. Stir in chicken and 1/2 cup gravy. Remove from heat; stir in Monterey Jack and Parmesan until cheese is melted. Let cool completely.
Beat egg with 1 Tbsp water; set aside. On lightly floured work surface, unroll pastry and cut each sheet into 4 squares.
Place 1/4 cup filling in center of each pastry square. Brush egg wash along two edges of the square. Fold diagonally to enclose filling. Press edges with tines of fork to seal. Pierce top of pastry with fork for vents.
Place turnovers on parchment paper–lined baking sheet. Bake for 15 to 20 minutes or until golden brown. Meanwhile, reheat remaining gravy. Serve with turnovers.
Substitute leftover roast turkey or pork for chicken.